Description
A comforting bowl of warm noodles, mushrooms, and coconut milk. Perfect for a chilly evening.
Ingredients
Units
Scale
- 3 tbsp toasted sesame oil
- 3 Portabella caps
- 1 1/2 cups (355 ml) frozen shelled edamame
- 1 clove garlic
- 1 tbsp grated fresh ginger
- 6 cups (1420 ml) water
- 1/4 cups (60 ml) soy sauce
- 1/4 cups (60 ml) coconut aminos
- 1 can (382 g) light coconut milk
- 3 oz (85 g) ramen noodles
- 1 tbsp miso paste
- 1 large zucchini
- Chili garlic sauce
Instructions
- Heat 1 tablespoon of sesame oil in a large soup pot. Add the mushrooms and cook over medium-high heat for about 3 minutes, stirring constantly. Set aside.
- Heat another tablespoon of sesame oil in the same soup pot. Add the edamame and cook over medium-high heat for 1 minute, stirring constantly. Set aside.
- Reduce the heat to medium-low. Heat the remaining tablespoon of sesame oil in the soup pot. Add the garlic and ginger and cook for about 30 seconds, stirring constantly. Add the water, soy sauce, coconut aminos, and coconut milk and bring to a boil. Add the noodles and cook for about 4 minutes.
- Turn off the heat. Ladle about 1/2 cup of broth into a heatproof bowl and whisk in the miso paste until it’s completely dissolved. Pour it back into the soup pot, add the spiralized zucchini, cover, and let it sit for 10 minutes.
- Serve in bowls, topped with the cooked mushrooms and edamame, and chili garlic, if using.
Notes
- For a richer flavor, use full-fat coconut milk instead of light coconut milk.
- If you don’t have coconut aminos, you can substitute with an equal amount of soy sauce or tamari.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 800
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 50
- Fiber: 5
- Protein: 10
- Cholesterol: 10